Name: The Best Chocolate Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups granulated sugar; 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 1 cup milk; ½ cup vegetable oil; 2 large eggs; 1 tablespoon pure vanilla extract; 1 cup freshly brewed coffee (cooled to room temperature); 2 cups semi-sweet chocolate chips; ½ cup heavy cream

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If you’re searching for the best chocolate cake recipe, then look no further. Our’s is rich, moist, and loaded with smooth chocolate ganache!

Two slices of the chocolate cake, showing the layers and ganache.

This post is an older one. It was originally published back in May of 2016.

Kim and I were looking over it a few days ago and decided it needed a re-write. Nothing too crazy, just an update and add some process shots.

Kim did modify the recipe slightly by removing the espresso powder and substituting vegetable oil for coconut oil. Honestly, it doesn’t change the formula much and this chocolate cake remains one of my favorites.

It’s right up there with our tres leches cake, German chocolate earthquake cake, Wacky Cake (Depression Cake) and simple coconut cake. Basically, cake is good however you get it!

We called it the best chocolate cake recipe back in 2016 and feel it still holds that title. As the descriptions reads, it’s moist, decadent, and definitely satisfies your cravings for chocolate.

But, you’ll have to decide for yourself, whether or not it’s the best. So, let’s get started!

How to make the best chocolate cake:

As with most of our recipes, I recommend gathering up all the needed ingredients and prepping as much as you can. Also, go ahead preheat your oven to 350°F and prep two 9-inch cake pans with butter and flour.

It might be a good idea to let the coffee cool off a little before using it. Otherwise, it may cause the eggs in the recipe to scramble.

Just a quick side note, this chocolate cake recipe was adapted from a the Hershey’s Kitchen.

The dry ingredients have been sifted into a mixing glass bowl.

Now, grab a large glass mixing bowl and begin sifting together the sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Once sifted, use a whisk to give them a quick stir.

After that, use a mixer or whisk to combine the dry ingredients with the milk, oil, eggs, vanilla extract, and the brewed coffee.

You can probably plan on mixing for about 60 to 90 seconds. The batter will be thin, so don’t panic.

The dry and wet ingredients have been mixed to create a batter.

At this point, it’s time to split the chocolate cake batter between the 2 cake pans. Try to split it up as evenly as possible or your layers won’t be the same thickness.

Then place the pans into your preheated oven and let them bake for about 35 to 40 minutes. As always, use the, “toothpick method,” to see if the cakes are done.

Remove them from the oven and and put the chocolate cake layers on a cooling rack to cool for a bit (20 to 30 minutes).

Making the Chocolate Ganache:

This part is really simple and only takes two ingredients and two steps. In a small saucepan, heat the heavy cream over low heat until it starts to steam.

The cake has been placed on a stand and covered in ganache.

Afterward, in a medium sized mixing bowl, combine chocolate chips and heavy cream. Use a spoon or whisk to carefully stir the mixture.

A thick, creamy chocolate ganache will form in the bowl. All that’s left to do is assembly.

Cake Assembly:

Take one of the cake layers and put it on a cake stand or serving platter. Then start pouring the ganache over the first layer.

That’s for your sweet filling in the center. Kim recommends using about a third (1/3) to a half (1/2) of the ganache.

Place the second layer on top, then add the rest of the ganache. Use an icing knife or even a butter knife to smooth it out, or simply pour it on thick and let it drip.

This best chocolate cake can look anyway you want it to. You’re all done now, slice and enjoy!

A large slice of the cake highlighting the layers and chocolate ganache.

Chocolate Cake Tips:

Okay, baking isn’t really my strong suit. So I did a little research to bring you these tips. I hope they help!

To keep your cake from drying out, consider, “sealing,” it with a simple syrup (sugar dissolved in warm water). Do this before adding any frostings or ganaches.
One way to keep hot liquids from scrambling your eggs is to combine the hot liquid with a cold one before adding it to the recipe. For example, mix together the coffee and milk before putting them into the batter with the raw eggs.
Not a fan of chocolate ganache? That’s okay, use a store bought frosting or make your own using cream cheese, butter, sugar, and any other flavoring agents (like orange juice or orange extract). Doing so will create your own unique topping for our best chocolate cake.

Other cake recipes you’ll love:

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